Betty & Veronica by KM Benzer
Beer lovers should be familiar with this, as it’s really just a Half and Half, but better because I changed the name to two badass ladies.
Ingredients & Supplies
- Harp Lager
- A spoon
- A glass, I guess
This thing is a pain in the butt to mix properly, requiring a spoon and super steady hands. But, when done correctly, it looks pretty awesome. Start by filling a glass (any ol’ glass will do) halfway with Harp. Then take your special spoon and balance it on the edge of the glass. The rounded side should be facing up, with the tip of the spoon just above the Harp.
VERY CAREFULLY pour your Guinness so it flows over the edges of the spoon and settles top of the Harp.
And voila! Mine isn’t perfect, but dang if it doesn’t look cool anyway.
The Coole Adventures of Sabrina the Underage Witch by Claire Napier
Based on the Coole Almond Fog, this twist steps things up a bit with “the real, actual Satan” and “teenaged witch” elements. Amaretto gives a cyanide-suggestive, life-on-the-edge state of mind while you get lost in the cold, foggy forests of–where does Sabrina live? Wherever. It’s spooOOooky.
Ingredients & Supplies
- 75 ml / 2 ½ oz. Coole Swan
- 45 ml / 1.5 oz.
- Amaretto Di Saronno
- Ice Cubes
- Sour Punch Cherry Straws for garnish
- Scotch Bonnet chili for garnish
- Martini glass
Cut your chili pepper carefully (with gloved hands) and rub the cut edge (with gloved hands–seriously Scotch Bonnets are freaking hot) around the rim of a Martini glass. Shake all the ingredients over ice and strain into your glass. Add your cherry straws, for teen-dream sweetness and Sabrina’s wistful/carnal urges–you can sip straight from the glass if you like, but the hot, hot edge of the real, actual Satan is waiting there for you…
Pop’s Chocklit Shoppe Malted by Laura Harcourt
If you’re outside New England, you might (wrongly) call this a milkshake. This ubiquitous frappe will go perfectly with Annie’s ode to Jughead’s favorite food, the classic American cheeseburger, and can easily be shared between two straws (or three). Want to add a little kick? Mix in a shot of bourbon to booze it up.
- 2 large scoops vanilla ice cream (don’t go for any of these lightweight ice creams here, get the premium stuff, something rich and dense.)
- 1-2 oz of chocolate syrup (you can go fancy, but Hershey’s is classic)
- enough whole milk to almost cover the ice cream
- 1 oz. malt powder
Combine all ingredients and blend (preferably in a milkshake blender, but a regular one will do, too. Just pause now and then to give it a stir to aerate the ingredients). Coax into a tall glass–it should be too thick to pour. Top with whipped cream and maraschino cherry, enjoy with your steady (or by yourself, or with a friend–I’m not the boss of you).